Sticky Toffee Tea Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
• Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
• Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 13 to 15 minutes.
• Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
• Let cookies cool before drizzling with warm toffee sauce.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
• Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
• Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
• Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Steps:

• Sift the flour, sugar and baking powder together in a bowl.
• rub in the butter and then mix in th egg.
• pour in the milk and mix to form a dough.
• place the dates, bicarb of soda and water in a saucepan.
• over a low heat, cook gently until the dates soften and break down. Cool.
• Preheat the oven to 200C 400°F.
• fold the gooey dates into the scone dough.
• roll the dough out onto a floured board to 1 inch thickness and cut with round cutter.
• place round onto baking sheet and place in oven. bake for 10 minutes.

Steps:

• For the sticky toffee pudding:.
• Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
• In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
• Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
• For the sticky toffee sauce:.
• In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.

Steps:

• Preheat oven to 325°. In a medium bowl, combine flour, oatmeal, salt, and baking soda. Add chopped candy, and set aside. In a large mixing bowl, mix brown sugar, sugar, vanilla, and egg. Add butter and shortening, and mix well. Add candy/flour mixture, and blend well. Drop by tablespoonfuls one inch apart on lightly greased cookie sheet. Bake 8-10 minutes or until golden. Remove from oven, and cool on wire rack.